Skinny Crockpot Tomato Basil Parmesan Soup

Submitted by Emilee Nilsson
from 365daysofcrockpot.com (adapted slightly)

Ingredients
1 cup finely diced celery
1 cup finely diced onion
1 cup grated zucchini or grated carrots (or both)
2 (14 oz) cans diced tomatoes
1 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
4 cups water
2 tsp Shirley J chicken bouillon or 4 tsp regular chicken bouillon granules (If you're vegetarian you can substitute vegetable broth in place of water and bouillon)
1/4 cup butter
1/2 cup flour
1/4 cup Parmesan cheese, grated
1 cup warmed skim milk
1 tsp salt
1 tsp pepper

Directions
1. Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.

2. Cover and cook on LOW for 5-7 hours, or until vegetables are tender.

3. About 30 minutes before serving prepare a roux.  Melt butter over low heat in a skillet and add in about half the flour.  Stir constantly with a whisk for 2-3 minutes.  Slowly stir in 1 cup hot soup.  Whisk and slowly add in the rest of the flour.  Add another 3 cups and stir until smooth.  Add all back into the slow cooker.  (If you want, you can use an immersion blender to make everything smooth and creamy)

4.  Stir and add Parmesan cheese, warmed milk, salt and pepper.  Add additional basil and oregano if needed.  And warm until ready to serve.